NPRECISION EXAM: CULINARY
QUESTIONS & 100% VERIFIED
ANSWERS / LATEST UPDATED
/GRADED A+
Chef's Knife - Correct answer.All purpose large knife used to slice, mince, chop, cube and dice.
boning knife - Correct answer.A 6-inch knife used to separate raw meat from the bone. The blade is thin,
flexible, and shorter than the blade of a chef's knife.
paring knife - Correct answer.a small knife used mainly for peeling fruits and vegetables.
serrated knife - Correct answer.knife that has a carved or hollowed out blade edge for use in cutting
foods that are firm on the outside yet soft inside
knives - Correct answer.Sharp-edged utensils
Mandoline - Correct answer.A device used to slice food by pushing the food onto and across a sharp
metal blade.
piping tools - Correct answer.Include piping bags (canvas, plastic, disposable), decorative tips (metal,
plastic, of varying shapes), and presses (cylinders with a handle on one end that force dough through a
metal cutout).
Parisian Scoop - Correct answer.small spoon-like tool used to cut round- or oval-shaped sections of
melon
scales - Correct answer.instrument for weighing
, Batonnet - Correct answer.foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches (6 millimeters
x 6 millimeters x 5 centimeters)
Julienne - Correct answer.Cut into long thin strips 1/8 inch square, 2 inches long.
Brunoise - Correct answer.1/8 x 1/8 x 1/8
Dice - Correct answer.To cut into very small cubes (1/4 x 1/4 x 1/4 inch)
Chiffonade - Correct answer.To stack and roll leafy herbs and cut into ribbon like strips
diagonal - Correct answer.Cut on 45 degree angle.
Rondelle - Correct answer.straight cut across a cylindrical vegetable (coin cut).
Mince - Correct answer.Cut it chop into small pieces
chop - Correct answer.To cut food into small, irregular pieces
Mise en place - Correct answer.everything in its place; organizing equipment, preparing ingredients,
measuring, and knife cuts before you begin.cooking.
Flow of Food - Correct answer.The path that food takes in an operation. It begins when you buy the food
and ends when you serve it.
Purchasing - Correct answer.The buying of goods and services for a business.
HAACCP - Correct answer.a systematic plan to identify and correct potential microbial hazards in the
manufacturing, distribution, and commercial use of food products
QUESTIONS & 100% VERIFIED
ANSWERS / LATEST UPDATED
/GRADED A+
Chef's Knife - Correct answer.All purpose large knife used to slice, mince, chop, cube and dice.
boning knife - Correct answer.A 6-inch knife used to separate raw meat from the bone. The blade is thin,
flexible, and shorter than the blade of a chef's knife.
paring knife - Correct answer.a small knife used mainly for peeling fruits and vegetables.
serrated knife - Correct answer.knife that has a carved or hollowed out blade edge for use in cutting
foods that are firm on the outside yet soft inside
knives - Correct answer.Sharp-edged utensils
Mandoline - Correct answer.A device used to slice food by pushing the food onto and across a sharp
metal blade.
piping tools - Correct answer.Include piping bags (canvas, plastic, disposable), decorative tips (metal,
plastic, of varying shapes), and presses (cylinders with a handle on one end that force dough through a
metal cutout).
Parisian Scoop - Correct answer.small spoon-like tool used to cut round- or oval-shaped sections of
melon
scales - Correct answer.instrument for weighing
, Batonnet - Correct answer.foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches (6 millimeters
x 6 millimeters x 5 centimeters)
Julienne - Correct answer.Cut into long thin strips 1/8 inch square, 2 inches long.
Brunoise - Correct answer.1/8 x 1/8 x 1/8
Dice - Correct answer.To cut into very small cubes (1/4 x 1/4 x 1/4 inch)
Chiffonade - Correct answer.To stack and roll leafy herbs and cut into ribbon like strips
diagonal - Correct answer.Cut on 45 degree angle.
Rondelle - Correct answer.straight cut across a cylindrical vegetable (coin cut).
Mince - Correct answer.Cut it chop into small pieces
chop - Correct answer.To cut food into small, irregular pieces
Mise en place - Correct answer.everything in its place; organizing equipment, preparing ingredients,
measuring, and knife cuts before you begin.cooking.
Flow of Food - Correct answer.The path that food takes in an operation. It begins when you buy the food
and ends when you serve it.
Purchasing - Correct answer.The buying of goods and services for a business.
HAACCP - Correct answer.a systematic plan to identify and correct potential microbial hazards in the
manufacturing, distribution, and commercial use of food products
